Crunchy Iceberg Salad with Creamy Blue Cheese | Recipes
Side Dish • Salad
Serving size: Serves 4
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Ingredients
- For the Dressing:
- 4 ounces Roquefort blue cheese, crumbled
- ⅔ cup good mayonnaise, such as Hellmann’s or Best Foods
- ⅓ cup plain Greek yogurt
- 1 tablespoon sherry vinegar
- Kosher salt and freshly ground black pepper
- For the Salad:
- 4 tender inside celery stalks, trimmed and sliced crosswise ¼ inch thick
- 6 radishes, trimmed and sliced into thin rounds
- 5 scallions, trimmed, white and green parts sliced ¼ inch thick
- 1 large head iceberg lettuce, wilted outer leaves removed
- 4 to 6 ounces Roquefort blue cheese, crumbled
- Fleur de sel
Directions
- 1. For the dressing, place 4 ounces of blue cheese in a small bowl and microwave for 15 seconds, until it begins to melt. Place the mayonnaise, yogurt, warm blue cheese, sherry vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until smooth. Set aside or refrigerate until ready to use.
- 2. For the salad, combine the celery, radishes, and scallions in a bowl. Slice the whole head of lettuce across to make four ¾-inch-thick round disks and place each on a dinner plate. Spoon the dressing on the lettuce and sprinkle on a quarter of the vegetable mixture. Distribute the remaining crumbled blue cheese on the salads, sprinkle with fleur de sel and pepper, and serve.
